Ingredients:
Pesto:
2 cups trimmed arugula
2 cups torn spinach
¼ cup basil leaves
¼ cup grated fresh Parmesan cheese
3 tablespoons sliced green onions
1 ½ tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
½ teaspoon salt
1/8 teaspoon black pepper
Remaining Ingredients:
4 cups (½ inch) cubed red potato
½ cup shelled green peas
1 cup diced zucchini
Preparation:
To prepare pesto, combine first 5 ingredients in a food processor, process until minced. Add lemon juice and next 4 ingredients, process until well-blended.
Place potato in a large saucepan, and cover with water, bring to a boil. Reduce heat, and simmer 9 minutes. Add peas, and cook 1 minute or until tender. Drain. Combine potato mixture, pesto, and zucchini in a bowl, toss well.